Yellow Beet and Asian Pear Salad
A spicy horseradish dressing tames the sweetness of earthy roasted beets and crunchy Asian pears in this early fall salad. Tart apple slices will also work in the salad--just be sure to toss them in lemon juice before serving to prevent browning.
Ingredients
Horseradish Dressing
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2 tablespoons prepared horseradish, or 1 tablespoon grated fresh horseradish
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2 tablespoons champagne vinegar
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1 tablespoon silken tofu, drained
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1 teaspoon grated fresh ginger
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2 tablespoons olive oil
Salad
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4 gold baby beets
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8 ounce organic spicy greens mix, such as watercress, arugula, tatsoi, and mizuna
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2 Asian pears, sliced
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Black salt, optional
Directions
1.
To make Horseradish Dressing: Place horseradish, vinegar, tofu, ginger, and 2 tablespoons water in bowl of food processor, and pulse until combined. With motor running, add olive oil, and blend until smooth. Season with salt and pepper.
2.
To make Salad: Preheat oven to 400 degrees F. Wrap beets in foil, and roast 30 to 40 minutes, or until tender. Cool until easy to handle, then peel and slice.
3.
Toss greens with Horseradish Dressing, and divide among plates. Lay beet slices on one side of greens. Fan out Asian pear slices on opposite side of salad from beets. Sprinkle with black salt, if desired, and serve.
Nutrition information
Calories 65, Total Fat 3.5 g, Saturated Fat 0.5 g, Sodium 186 mg, Carbohydrate 8 g, Fiber 3 g, Protein 1 g, Sugars 5 g.
Percent Daily Values are based on a 2,000 calorie diet
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